Bright, fresh, and nutrient-packed, this Strawberry Quinoa Salad is a perfect blend of sweet, tangy, and crunchy flavors.
Rich in plant-based protein, fiber, and heart-healthy fats, it’s a low-saturated-fat, wholesome option for any meal.
Quick to prepare and versatile for meal prep or weeknight dinners, it’s a refreshing, satisfying salad that supports a balanced, health-conscious lifestyle.
Strawberry Quinoa Salad
Equipment
- 1 Medium saucepan (for cooking quinoa)
- 1 large mixing bowl
- 1 Small mixing bowl (for vinaigrette)
- 1 cutting board
- 1 chef’s knife
- 1 fork (for fluffing quinoa)
- Measuring Cups and Spoons
Ingredients
- 1 cup dry quinoa
- 1 cup cucumber chopped
- 1 cup strawberries chopped
- 1 cup feta cheese crumbled
- ½ cup almonds sliced
- ¼ cup fresh mint chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- Pinch coarse sea salt
Instructions
- Prepare Quinoa Base: Rinse 1 cup of dry quinoa thoroughly under cold running water using a fine-mesh sieve. This removes any natural bitterness and ensures a clean, light flavor. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 15–20 minutes, or until all the water is absorbed and the quinoa grains are tender. Remove from heat and allow it to sit covered for 5 minutes to steam. Then, fluff the quinoa gently with a fork to separate the grains and create a light, airy texture. Set aside to cool completely.
- Chop Fresh Vegetables: While the quinoa is cooking and cooling, prepare your fresh ingredients. On a clean cutting board, chop 1 cup of cucumber into small, bite-sized cubes. This adds a crisp, refreshing crunch to the salad. Then, hull and chop 1 cup of ripe strawberries into similar-sized pieces. Uniform sizes ensure even flavor distribution and a visually appealing salad.
- Crumble and Measure Cheese: Take 1 cup of feta cheese and crumble it into small, manageable pieces. Feta adds a creamy, tangy element that contrasts beautifully with the sweetness of strawberries and the crunch of almonds. Place it in a separate small bowl until ready to combine.
- Prepare Almonds and Mint: Slice 1/2 cup of almonds into thin slivers for added texture and nutty flavor. Chop 1/4 cup of fresh mint leaves finely. Mint will infuse a bright, aromatic freshness that elevates the overall taste of the salad. Keep these ingredients ready on the side.
- Make the Vinaigrette Dressing: In a small mixing bowl, whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of white balsamic vinegar until emulsified. The olive oil provides healthy fats, while the vinegar adds a subtle sweetness and tang. Taste and adjust with a pinch of coarse sea salt to balance flavors. This simple dressing will coat the ingredients lightly without overpowering the natural flavors.
- Combine Ingredients: In a large mixing bowl, place the cooled quinoa first, creating the base of your salad. Add the chopped cucumbers, strawberries, crumbled feta, sliced almonds, and chopped mint on top. Drizzle the prepared vinaigrette evenly over all the ingredients.
- Toss Gently to Combine: Using a large spoon or salad tongs, toss the salad carefully until all the ingredients are evenly coated with the vinaigrette. Take care not to crush the delicate strawberries or feta. Ensure that every bite contains a harmonious mix of quinoa, fruit, cheese, nuts, and herbs.
- Season and Taste: Sprinkle a final pinch of coarse sea salt over the salad. Taste and adjust seasoning if needed. You can also add a small drizzle of olive oil or an extra splash of vinegar if you prefer a slightly tangier flavor.
- Chill or Serve Immediately: This salad can be served immediately at room temperature or chilled in the refrigerator for about 15–20 minutes to let the flavors meld together. Chilling enhances the refreshing taste, making it perfect for hot summer days.
- Serve with Style: Transfer the salad to a serving bowl or plate. Garnish with a few extra mint leaves or almond slices on top for a visually appealing finish. Serve as a side dish, light lunch, or even a make-ahead meal prep option for busy days.
Notes
- Use ripe, sweet strawberries for maximum flavor and natural sweetness. Avoid overly soft or underripe berries, which can affect the texture.
- Quinoa can be cooked in vegetable broth instead of water for added depth of flavor.
- Feel free to toast the almonds lightly in a dry skillet for a richer, nuttier crunch.
- This salad can easily be doubled or halved depending on your serving needs.
- For a nut-free version, substitute sunflower seeds or pumpkin seeds for almonds without compromising texture or taste.
- Adjust the vinaigrette ratio to your preference; some like it tangier with more vinegar, while others prefer it milder.
- Fluff quinoa gently with a fork to avoid a mushy base, ensuring each grain stays separate for a light salad texture.
Chef’s Secrets To Flavor Excellence
To elevate this salad, start with the freshest ingredients possible.
Using freshly chopped strawberries, crisp cucumbers, and fragrant mint makes a noticeable difference in taste and aroma.
Toasting the almond slices lightly enhances their natural oils, adding a subtle nutty depth.
When making the vinaigrette, whisk olive oil and white balsamic thoroughly to create an emulsified dressing that coats each ingredient evenly.
Fluffing the quinoa properly ensures a light texture that prevents clumping and allows the flavors to meld beautifully.
These small but thoughtful techniques transform a simple salad into a standout dish.
Serving Suggestions For Maximum Enjoyment
Serve this Strawberry Quinoa Salad chilled or at room temperature alongside grilled chicken, fish, or roasted vegetables for a balanced, satisfying meal.
It also works beautifully as a stand-alone light lunch or picnic dish.
Garnish with extra mint leaves or a few whole almonds to add visual appeal.
Pairing it with a crisp white wine or sparkling water with a splash of citrus complements the refreshing sweetness of the strawberries.
For meal prep, portion it into airtight containers and top with dressing just before serving to maintain freshness and texture.
Storage Tips To Keep Salad Fresh
Store the salad in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate if you plan to store it for longer, adding it just before serving to prevent the quinoa or strawberries from becoming soggy.
Almonds can also be toasted fresh before serving to retain their crunch.
Avoid freezing, as the texture of strawberries and feta will degrade.
Proper storage ensures that the salad maintains its crispness, vibrant flavor, and appealing presentation for a quick grab-and-go meal.
Frequently Asked Questions
1. Can I use other fruits instead of strawberries?
Yes, blueberries, raspberries, or diced apples work beautifully. Choose fruits that hold their shape and complement the sweet-tangy flavor profile of the salad. Adjust the dressing slightly if using more tart fruits.
2. How can I make this salad vegan?
Simply replace the feta cheese with crumbled firm tofu, vegan feta, or roasted chickpeas. The salad will remain protein-rich and maintain a satisfying texture.
3. Can quinoa be cooked ahead of time?
Absolutely! Quinoa can be cooked, cooled, and stored in the refrigerator for up to 3 days. Make sure it is fully cooled before combining with fresh ingredients to preserve texture.
4. Is it necessary to peel the cucumber?
No, peeling is optional. Leaving the skin on adds extra fiber and nutrients, but peeling can create a smoother texture if desired, especially for children or those who prefer a milder bite.
5. Can I add protein to make it a full meal?
Yes, grilled chicken, shrimp, or tofu make excellent additions.
The quinoa and nuts already provide plant-based protein, but adding more protein transforms this salad into a filling, balanced meal perfect for lunch or dinner.
